By Cameron McKirdy
Former Marine Tactical Gypsy has an exclusive Survival Bros blog and new elk jerky recipe for you. He hunts in Oregon with seven other buddies, and no matter how much they kill, they split the meat evenly so nobody is left out. This season his hunting party terminated five bulls, producing around 225 pounds of meat each. He has used the animal for sausage, country fried steaks, and thick jerky strips. His favorite cut is the back strap, which runs on each side of the spine. It’s the most tender part, and is amazing in a stew of vegetables and spices. Simmer that on a low boil for awhile, and you have a man meal sure to satisfy. Tactical Gypsy also told me he likes to pan sear the meat first, to lock in the juice.
To produce scrumptious elk jerky he cut slabs 1/4th of an inch thick, because they shrink. His recipe calls for six or seven pounds of flesh, so he ends up with big nuggets to feast on. Each hunk is approximately 4″ x 1″ wide. The marinade calls for 4 1/2 cups of soy sauce, with plenty of Worcestershire depending on personal preference. Mix in 1 pound of brown sugar, then a 8 oz. bottle of hickory liquid smoke flavoring. Soak the elk in a bowl, or deep pan, and refrigerate for 12 hours.. After that, use a colander to run off the marinade. Next, lay out the strips on the dehydrator trays evenly, with bigger pieces going on the bottom. Sprinkle on coarse black pepper, turn the machine on high, and let her rip. Check back every few hours, and rotate the racks as needed. In 12 additional hours you’ll have a stash of jerky to devour, and give out to your friends. Tactical Gypsy, if you are reading this, please save me a nug or two. Survival Bros will have more blogs soon. Check back often. Likes, shares, and comments are appreciated.